Imagine biting into a soft, fluffy cupcake that tastes like your favourite Snickerdoodle cookie, bursting with warm cinnamon goodness and topped with a swirl of creamy frosting. Sounds irresistible, right? Well, you’re in for a treat—because these Cinnamon-Swirl Snickerdoodle Cupcakes are about to take your baking game to the next level!
Whether you’re whipping them up for a celebration, a cozy Sunday afternoon, or simply because “cupcakes just make life better,” this recipe guarantees joy in every bite. Plus, your kitchen will smell like heaven—cinnamon-scented dreams, anyone? So roll up your sleeves, grab your whisk, and let’s turn ordinary moments into delicious memories!
Get Your Ingredients
First things first—let’s get our ingredients! Here’s what you’ll need:
For the Cupcakes:
1 cup (200g) granulated sugar (the sweet stuff!)
1/2 cup (115g) unsalted butter, softened (for that dreamy texture)
2 large eggs (the magic binders)
1 teaspoon vanilla extract (because everything is better with vanilla!)
1 cup (120g) all-purpose flour (the foundation of your cupcakes)
1 teaspoon baking powder (to help them rise)
1/2 teaspoon baking soda (for a little extra lift)
1/4 teaspoon salt (just a pinch for flavour)
1/2 teaspoon cream of tartar (the secret ingredient!)
1/2 cup (120ml) buttermilk (for that moist, tender crumb)
For the Cinnamon Swirl:
1/4 cup (50g) granulated sugar (more sweetness, yes please!)
1 tablespoon ground cinnamon (the star of the show!)
For the Cinnamon-Swirl Frosting:
1 cup (230g) unsalted butter, softened (because frosting should be luxurious)
4 cups (480g) powdered sugar (to create that sweet, fluffy goodness)
1 teaspoon vanilla extract (you know it!)
1 tablespoon ground cinnamon (can’t get enough of that cinnamon flavour)
2-4 tablespoons heavy cream (for a dreamy texture)
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Let’s Bake Some Joy!
1. Preheat the Oven
Preheat your oven to 350°F (175°C). This is where the magic happens! Your kitchen will soon
smell like baked goods and will be the warmest room in the house.
2. Make the Cupcake Batter
In a large bowl, cream together the granulated sugar and softened butter until it’s light and fluffy—about 2-3 minutes. All that sugar getting whipped into the butter is like a party in your bowl!
Now add the eggs one at a time, mixing well after each addition. Then add that vanilla extract. Your batter is starting to smell amazing!
In another bowl, whisk together the flour, baking powder, baking soda, salt and cream of tartar. Add this dry mixture to the wet ingredients, alternating with the buttermilk. This is where the magic happens! Mix until just combined—no one likes tough cupcakes!
3. Create the Cinnamon Swirl
In a small bowl, mix the granulated sugar and ground cinnamon. This is your secret swirl that will take your cupcakes from good to great. It’s like a big hug for your taste buds!
4. Fill the Cupcake Liners
Line a muffin tin with cupcake liners. Using an ice cream scoop (because who doesn’t love ice cream?), fill each liner about halfway with the cupcake batter. Then sprinkle a big ol’ spoonful of the cinnamon-sugar mixture on top of each cupcake. Next top with a little more batter until the liners are about 2/3 full.
Use a toothpick or skewer and gently swirl the cinnamon-sugar mixture into the batter. Think of it as making marbled art in your cupcakes!
5. Bake the Cupcakes
Place the muffin tin into the oven then bake for 18-20 minutes or until tested with toothpick it came out clean. The fragrance in your kitchen may give a right warm embrace to anyone around it. Once done, let them sit in the pan, for about 5 minutes then I transfer them to a wire rack to cool.
6. Make the Cinnamon-Swirl Frosting
Well now that we are ‘baked’ lets get to the frosting! Cream the butter in a broad bowl until it becomes soft. Slowly incorporate the powdered sugar one cup at a time mixing on low to avoid a dust storm of sugar in the kitchen.
Add the vanilla and cinnamon. Now the fun part that is incorporating heavy cream, one tablespoon at a time to get that perfect, spreadable consistency. Beat it for a few minutes until light and airy, mounding. Oh my goodness, just imagine that frosting sitting there waiting to be put on cupcakes!
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7. Frost the Cupcakes
When your cupcakes are thoroughly done and have had time to cool (which is important), it's time to frost the cupcakes. If you want a nice smooth swirl, then you should use a piping bag; if you want a more rough-looking swirled cake, you should use a knife. Feeling fancy? Finish with a dusting of the cinnamon-sugar mixture before you turn the heat up on them even more!
Enjoy the Sweet Moments
And that is it for today, folks – Cinnamon-Swirl Snickerdoodle Cupcakes are perfect in every way to bring smiles to people’s faces as well as in their hearts. The first taste impression is of an easily bendable cupcake with cinnamon enrobed in swirls of cream frosting. In Watt’s terms, each bite is a party in your mouth.
A Sweet Ending Worth Sharing
And there you have it—Cinnamon-Swirl Snickerdoodle Cupcakes that are as fun to make as they are to eat! Whether you’re baking for a party, a cozy weekend treat, or just because life needs more cupcakes, these little delights are guaranteed to hit the sweet spot.
So, tie on your apron, turn up the music, and let the magic of cinnamon swirl you into cupcake bliss! And don’t forget to share the joy—because cupcakes taste even better when enjoyed with friends (and maybe a second helping!).
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